Have you ever heard coffee described as “chewy” before? Once you taste Big Red Bourbon and experience its viscous, velvety mouthfeel, you’ll see why we’ve chosen to label this coffee’s body with that description.
In 1936, Don Rafael Meza-Ayau Sr., great grandfather of the current owner, acquired properties including Finca Majahual in the Los Naranjos Valley located in Sonsonate, El Salvador. Here, moderate weather and an ideal altitude combine to provide some of the most fertile land in the country. Eventually, Finca Majahual was handed down to Don Rafael ́s grandson, Roberto H. Murray Meza. Most recently, Roberto’s children, Christina and Patrick Murray-Alvarez, have gotten involved in the management of the farm. The Murray-Alvarez Family has maintained a strong commitment to improve the workers’ quality of life by providing medical assistance, education, and leisure spaces. Rainforest Alliance has also recognized and certified Finca Majahual for their effort to give back to the community while protecting the environment.
Big Red Bourbon is shade grown, which contributes to maintaining the coffee forest biodiversity. It is then processed as an anaerobic natural, meaning that the coffee was fermented without oxygen. In a mug of Big Red Bourbon, you’ll taste floral notes of hibiscus, the sweetness of honey, and juiciness of cherry.
Experience this sweet, floral treat when you grab a bag of Big Red Bourbon.
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